A soup swap sounds like a lot of fun. We eat a lot of soup this time of year (Roasted Tomato Garlic and grilled cheese tonight). Looking forward to your pictures. Don't be frustrated...word will spread. Comfort food rules, hehe. We celebrated National Soup Month at my libraries. StoryTime had a soup theme and I made four gallons of chicken noodle soup that we served to our patrons on Soup Day. We also collected cans of soup for the food bank and our two local papers had front page pics of cute StoryTime kids donating cans of food. It was a hoot.

Karen: You can bake them in your Broiler put them in a pot with lid, until cool and peel the Skins. Make sliced Roasted Peppers in EVOO with Garlic and Spices. I freeze them in a Shallow container. If I want Peppers and Eggs , I break off a piece. **************************************** Or you can make Peppers Prelibato ************************************ Here is a recipe for a Pepper dish I made up a while back. I used a very large Green Bell Pepper, cut in half. ************************************************************ Lou's Open Face Stuffed Pepper Prelibato ( Pepper Exquisite ) Use your favorite stuffing. I used stuffing with par cooked Sausage. You can also use seafood. Use your wildest imagination. Maybe you better not ????? Lay the two halves of Pepper on an oiled baking tin or whatever you prefer. Lay Provolone Cheese on the pepper and Pile on the Stuffing. Lay more Provolone on top of the stuffing. Put sliced Tomatoes on that and sprinkle with Garlic Powder, Onion Powder,Black Pepper and a little of Old Bay Seasoning (optional) Finale : Lay some Bacon strips across the top. Roast in a 350 Degree Oven for about 15 minutes or until the peppers are as tender as you like them. ENJOY !!! ***************************** I wrap the finished peppers in plastic wrap and into a shallow container, to freeze. +++++++++++++++++++++++++++++ Stuffing 1 Celery stalk, (10in. Piece ) and 1/2 of a Med. l onion (chopped small) and Cooked in Micro Wave until tender (about 2 1/2 min.) In a large Bowl mix: 1 1/2 cups of small bread cubes 1cup of Italian Bread crumbs 1 tablesp. Parsley Flakes 2 tablesp. Of Parmesan or Romano grated cheese 1 teasp. Of Onion Powder 1/2 teasp. Of Garlic Powder 1/2 teaspoon of Old Bay Seasoning Salt to taste ( 1/2 teaspoon to start ) 1 piece of Italian Sausage 10 in. long, skinned and cut into small pieces. Sautee till medium rare. Add the cooked Onion and Celery. Put 1 egg into a cup of chicken stock (or Chicken Soup Base ) beat well and mix this into the other ingredients. Add a little water, if the mixture is too dry.

I found it over on the KT Gathering site that Joann started. It was posted by Craftyshe. Unstuffed Pepper Soup I sauted the green peppers and onions,then add to the cooked ground beef. (Craftyshe's note) 1 1/2 pounds ground beef 3 large green peppers -- chopped 1 large onion -- chopped 2 (14-1/2-ounce) cans beef broth 2 (10-3/4-ounce) cans condensed tomato soup -- undiluted 1 (28-ounce) can crushed tomatoes -- undrained 1 1/2 cups cooked rice In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup & tomatoes. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through.

T'was brilig; and the slithy toves Did gyre and gimbel in the wabe. All mimsy were the borogove, And the mome raths outgrabe.